notbob wrote:
>> For a 'french bread' I am assuming 100% white flour so it you have a decent
>> protein level flour (better for bread etc), added gluten isnt needed at all.
>
> This is getting really old. I even bought a fresh jar of Fleischmann's
> BreadMachine yeast. It still came out a brick. A 60%-of-pan size brick as
> opposed to the last 40%-of-pan size brick, but a brick just the same. Nice
> even air pockets (small), good flavor, good crumb (?), but definitely not a
> loaf of French bread. No loft. No large air pockets. This getting very
> frustrating. I might try the other machine. The other machine gave me a
> bigger (more rise) loaf despite being a rye recipe. Grrrr.......
>
> nb


What is your altitude? (You're in South Park, aren't you?) 8,000 ft?
Do quick breads work for you there?

I've always heard that large air pockets are achieved with a relatively
wet dough. The effect of the steam produced, maybe?

Are you letting the bread rise too far so that it collapses when it
gets the first hot "oven spring"?

Have you been in touch with CSU Cooperative Extension service? You may
well have a COunty Agent representative who can tell you what's
available. When we first moved to the Denver area I received some
printed matter regarding various cooking at high altitude. That was 25
years ago, I suspect they may have more comprehensive in for available now.

There must be a solution somewhere!

gloria p